A cake born to celebrate a birthday of a loved one. I simply thought of assembling the tastes that would have pleased her most. The cake is composed of a base of soft chocolate biscuit, a crunchy walnut praline, a creamy dark chocolate and a dulcey panna cotta. Smooth on the palate and with a slightly caramelized and toasted flavor.
Production time: 1 hour and 15 minutes + freezing times
Degree of difficulty (from 1 to 5):
Molds 24 and 22 cm
Ingredients
For the cocoa biscuit base without flour
90 g of egg whites (about 3)
60 g of egg yolks (about 3)
30 g of bitter caco powder
95 g granulated sugar
For the crunchy disc
100 g white chocolate
60 g of rice flakes and whole grains
90 g of walnut praline (if you have not used 100% pure pasta)
For the panna cotta
320 g Dulcey Valrhona chocolate
20 g glucose
185 g milk
4 g rehydrated gelatin (in sheets or powder)
375 g fresh liquid cream
For the chocolate creamy
185 g chocolate at 55%
english cream
1.5 g gelatin
For the English cream
125 g of fresh cream at 35% fat
125 g of milk
50 g of egg yolks
25 g of sugar
Procedure to make the chocolate cake, walnut praline and dulcey panna cotta
For the base
Beat the egg whites with the sugar. Then add the liquid egg yolks and finally the sieved cocoa. Spread the biscuit at a height of about 1cm. on a sheet of parchment paper. Bake at 190 ° C for about 10 -15 ‘.
Once it is cold, remove it from the parchment paper and cut with a 22 cm ring and freeze it by holding it in the ring.
For the crunchy disc
Melt the chocolate, then add the praline, the cereal flakes crumbled with your hands and mix. Spread with the back of a spoon a uniform layer, about half a centimeter high, on the frozen cookie, (in order to facilitate the operation and not to ruin the biscuit) and freeze.
For panna cotta
Melt the Dulcey chocolate at 40 ° C. Boil the milk with the glucose, add softened and squeezed gelatine. Pour the mixture over the chocolate and mix by rubbing well with a whisk. Once well mixed add the liquid cream and mix with the mixer trying not to create air bubbles. Once the mixture is homogeneous and slightly cooled it can be used.
For the chocolate creamy
Soak the gelatine and squeeze it, melt it in the english cream at 65 ° C and combine it in 3 or 4 times with melted chocolate, stirring vigorously with a whisk or spatula to create a beautiful elastic and brilliant emulsion. Mix with the blender and refrigerate overnight, covered with contact film.
For the english cream
Boil the cream and milk in a saucepan. Break the egg yolks with a whisk before adding the sugar and stir, taking care to incorporate as little air as possible. Pour the hot liquid over the mixture of egg yolks and sugar. Return to the heat and stirring to a temperature of 82 ° C.
Assembly
Prendere il biscotto e il croccante congelati, inserirli sul fondo dell’anello di acciaio di 24 cm e foderato con pellicola o carta forno, alla base e con nastro di acetato nel giro interno. Colare sopra la panna cotta al dulcey fin quasi al bordo. Mettere il cremoso, in un sac a poche con bocchetta rigata e decorare il sopra della torta facendo le rose. Ultimare la decorazione con placchette di cioccolato fondente temperato e crispearls.
La ricetta è stata realizzata da Floriana Campodonico.
Take the frozen biscuit and the crunchy, insert them on the bottom of the 24 cm steel ring and lined with film or parchment paper at the base, and with acetate tape in the inner round. Strain the dulcey panna cotta almost to the edge. Put the creamy in a pastry bag with a striped nozzle and decorate the top of the cake making roses. Complete the decoration with small plates of tempered dark chocolate and crispearls.
The recipe was made by Floriana Campodonico.
